Lemon raspberry buckle

This summer cake is filled with seasonal raspberries and lemon zest and topped with a buttery streusel topping for a delicious breakfast or snack anytime of the day!

Buckles are a cake that is similar to a coffee cake. They are a rich and buttery cake with a streusel topping and often contain berries or other seasonal fruits. This version has a cake with lemon zest that is topped with fresh raspberries and then the streusel.

Berry season is upon us and raspberries are starting to be very abundant right now. Raspberries are tart making them a great addition to sweet desserts and baked goods. A touch of lemon in the cake batter also helps to highlight the tartness of the berries.

Normally I would fold my berries into the batter, like when I make a blueberry buckle. But, since raspberries are very soft and fragile for this thick buckle batter, I put the raspberries in between the cake and streusel. It works well, especially because there's lemon in the cake itself, providing flavor to the cake batter.

This delightful summery cake is sure to brighten up anyone's day! You can use black raspberries or blackberries in place of raspberries in this recipe if you prefer or have those on hand. They will all be delicious. 

Make this lemon raspberry buckle for Mother's Day, Easter, brunches, a summer lunch, or anytime you want a special cake to share. Serve it with hot coffee or tea or as a dessert.

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Yield: 10-12 servings

Author: Amy Bartlett (Savory Moments)

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Lemon Raspberry Buckle

This summer cake is filled with seasonal raspberries and lemon zest and topped with a buttery streusel topping for a delicious breakfast or snack anytime of the day!

Ingredients:

For the streuel

• 1/3 cup sugar
• 1/2 cup all-purpose flour
• 1/8 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ginger
• 1/4 cup (4 tablespoons) cold unsalted butter, cubed

For the cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1/4 cup (4 tablespoons) unsalted butter, softened, plus more for greasing
• 1 large egg
• zest of 1 large lemon
• 1 teaspoon pure vanilla extract
• 1/2 cup milk (I used 2%)
• 1-1/2 cups raspberries

Instructions:

1. Preheat oven to 375 degrees. Lightly grease a 9-inch round cake pan.
2. Make the streusel. In a small bowl, stir together the sugar, flour, salt, cinnamon, and ginger. Cut in the butter until the mixture sticks together in crumb form. Refrigerate.
3. Make the cake. Stir together the flour, baking powder, and salt in a medium bowl.
4. Beat together the sugar and butter in a large bowl with an electric mixer (or in the bowl of a stand mixer with a paddle attachment) until light and fluffy. Beat in the lemon, egg, and vanilla.
5. Slowly begin to add the milk and flour mixture a little at a time and alternating between the two, mixing after each addition. End with flour.
6. Spread into the cake pan. The batter will be thick. Top with the raspberries. Sprinkle the streusel evenly over the top.
7. Bake for about 40-45 minutes, until golden and an inserted toothpick comes out clean.
8. Place on a cooling rack for at least 15 minutes before serving. Slice and serve from the cake pan, or remove to serve. Serve warm or room temperature.

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Check out these other fruit filled treats:

Blueberry Buckle

Rhubarb Oatmeal Bars

Persimmon Gingerbread Loaf Cake

Blueberry Oatmeal Crisp Bars

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